The bountiful salad is built around farro, a chewy grain grown only in Italy. (If you have trouble finding it, substitute barley, quinoa or Israeli couscous.) Since it's a salad without greens, it can be dressed and refrigerated well in advance, making it an ideal dish for a party.

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Whisk the olive oil and the vinegar together in a large bowl. Add the farro mixture, season with sea salt and freshly ground black pepper, and toss well to combine. The salad can be made hours in advance and chilled.

7.

Wine-Roasted Garlic

8.

- makes 1 cup -

9.

Ingredients

10.

20 cloves garlic (2 heads), unpeeled

11.

1 tablespoon honey

12.

Splash of rosé or white wine

13.

Procedure

14.

Preheat the oven to 200°F.

15.

Place the garlic cloves on a square of aluminum foil. Drizzle the honey over the garlic, and then add the splash of wine.

16.

Wrap the garlic loosely in the foil and bake for 1 hour, or until the cloves are soft and buttery. Squeeze the garlic out of the peels before serving. If making the garlic in advance, keep the skins on until ready to use.